Bean Bag Chips - Recipe by Bec Vrana Dickinson

Ingredients

1 Tbs freshly cracked black pepper
1/2 tsp chilli powder
2 tsp onion powder
2 tsp garlic powder
165 g salted potato chips
100 g salted peanuts
4 makrut lime leaves, thinly sliced
1 long red chilli, sliced
Olive oil spray
2 limes

Method

Preheat the oven to 220 C. Line a baking tray with baking paper.

Combine the pepper and chilli, onion and garlic powders in a bowl.

Spread the chips, peanuts, lime leaves and chilli in the tray. Spray with some olive oil.

Sprinkle the spice mix over the top and give it all a good toss to coat. Bake until the chips are golden and shiny, about 5 minutes.

Grate the lime zest over the lot, taste and add a bit more salt if needed.

Credits: This is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books. Available in stores nationally from September 3. Photography by Chris Chen. RRP $39.99.

Photo Credits: This is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books. Available in stores nationally from September 3. Photography by Chris Chen. RRP $39.99.